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Author Notes: This recipe was inspired by a fried cauliflower dish I’ve eaten at Momofuku Ssäm. My version is roasted and its crunch comes from fried shallots, but the dressing has a similar umami funk. I’ve also tried it with the addition of toasted pine nuts, chopped very fine, but I think I prefer it without. Serve with rice for a quick, simple meal. - gluttonforlife

Serves 2

1/4cup Vietnamese fish sauce

2tablespoons fresh lime juice

2tablespoons water

2tablespoons sugar

1 clove garlic, smashed

1teaspoon thinly sliced green cayenne chile

1 large shallot

1 medium head broccoli

1tablespoon chopped cilantro leaves

canola (or other neutral) oil

Preheat oven to 400 degrees.

Whisk together first 6 ingredients in a small jar or pitcher and set aside.

Peel shallot and slice into thin rings. Spread on paper towel in a single layer and cover with another paper towel (to absorb moisture).

Remove stalk from broccoli and save for another use. Trim head into small-to-medium florets. Toss in a bowl with 2 tablespoons oil and ¼ teaspoon salt. Spread on a baking sheet and roast for 20 minutes, turning once or twice (use tongs).

I enjoyed this very strong and unique take on broccoli. Not the typical boring steamed version that I usually prepare! The sauce was strong so having the extra to add of the side wasn't necessary for me. Next time I would probably make 1/2 the sauce - but I look forward to trying what I have left on other things.